What is Marcopoloni?

Our goal is to bring people like you, who cherish and appreciate fine artistry, closer to the artisans who create them. Everything we offer is handmade by carefully-selected artisans who pour their love and pride into each piece of work.

Much as Marco Polo brought the Western world in contact with the treasures of the Far East in the late 13th century, Marcopoloni strives to put you in touch with beautiful handmade goods from around the world!

Third Time Is The Charm

It turned out very well. It was perhaps a little insipid, but some salty olives made it wonderful!

Well, in my case I can not settle for this. From a point of view of getting something right, this was a successful attempt. It was edible and quite enjoyable… if you did not know how it might have tasted.

There Is Always Room for Improvement

I made this focaccia because we had our friends over. Our friends are my Guinea Pigs when it comes to my food-related experiments. They will tell me the truth and the truth did come out: good but a bit insipid (though it went perfectly with the salty olives they brought) and what’s up with the lack of toppings? Even last time I had a little sprinkle of onions, which was quite enjoyable.

The truth is that I forgot, which leads me to my next point.

Practice Should Make Perfect

In the rush of getting the focaccia in the oven and not missing any of the recipe’s steps, I forgot to add any toppings (which are not mentioned in my recipe). Though it sounds unbelievable that I forgot them where I hadn’t forgotten them in my two previous attempts, I think that the reason is that I don’t have the whole procedure engraved in my brain yet. More practice is required. If you ask me to make Spaghetti Alla Carbonara, I will do it right every time because I have been making it for so long. But when it comes to focaccia I am going to have to try a few more times.

Delicious and Natural

Now that I have produced an edible version of focaccia I feel that I can recommend that you try it at home too. It is not very difficult, and the actual working time is less than making pasta by far. The ingredients are very basic (flour, water, yeast, olive oil, salt, and a bit of white wine) and natural. Maybe some day I will make a whole wheat version of it, but I am not there yet.

From A Wonderful Corner of Italy

Focaccia exists in a thousand varieties in every corner of Italy. It is one of the best street foods that I grew up with and every region has its variants (in fact, every baker worth of the name probably has a favorite variant considering that the toppings can vary a lot). I am focusing on the traditional focaccia genovese, which originated in Genova around the XVI century. This article tells you where to try it if you are ever in Genova. Some of the pictures of the bakeries are really inviting! Who’s going to Italy with me?